Sensory discrimination and decision-making strategies are pivotal for understanding how subtle differences between stimuli are perceived and categorised. These processes underpin quality assurance ...

The majority of new food and beverage products fail in their first year of launch. According to Pauline Foster, of Foster and Brown Research Ltd, understanding the neuroscience of flavour can help.

How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in ...